You’re familiar with penne and spaghetti, but have you come across strozzapretti, tonarelli and fiori? If not, Sydney’s imaginative chefs will give you a lesson in Italy’s trademark dish. From classic restaurants that have mastered age-old techniques to next-gen kitchens creating tomorrow’s classics, this list has your pasta cravings kicked.
As of last year, though, you don't even have to travel to Rushcutters Bay for Marta’s cacio e pepe, or to Marrickville for Two Chaps’s gnocchi. You can just recreate them at home with The Broadsheet Italian Cookbook. Pastas from Bacco Osteria, 10 William St, A Tavola and ACME are also among the book’s 80 recipes. Available now at shop.broadsheet.com.au.